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    Photo by tonya370

    Dear Sister, I did the best I could to remember what I did to make this. I think it is pretty accurate. It makes a huge amount. As in, enough to feed 12 hungry teenage boys amount. It was a whole lot of yum!

    • Prep Time


    • Cook Time


    • Servings



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    • 6

      slices bacon, diced

    • 5

      links andouille sausages, cut crosswise into ½-inch cubes

    • 30

      ish shrimp, peeled and deveined

    • 2

      onions, chopped

    • 5-6

      garlic cloves

    • 3

      large celery stalks, chopped

    • 1

      8-to 10-ounce red bell pepper, coarsely chopped

    • 1

      8-to 10-ounce green bell pepper, coarsely chopped

    • 2

      bay leaves

    • 4

      large skinless boneless chicken thighs, cut into 1- to 1½-inch pieces

    • 2

      tablespoons paprika

    • 3

      tablespoon chopped fresh thyme

    • 1

      tablespoon chili powder

    • ½

      teaspoon (or more) cayenne pepper

    • 2

      10-ounce cans diced fire roasted tomatoes

    • 1

      28 oz can of crushed tomatoes

    • cups shrimp*, chicken or beef broth

    • 2

      cups (19 to 20 ounces) long-grain white rice

    • 8

      green onions, chopped (about 2 cups)

    • Chopped fresh Italian parsley


    *If making shrimp broth, peel shrimp, saving shells. Cover with 3 cups water and bring to boil. Simmer for several minutes. Cook bacon in a large pot. Remove bacon, crumble and set aside. Cook onions and celery in bacon fat till softened. Add garlic and cook for another 5 minutes. Add seasonings and chicken. Cook chicken until outside turns white. Add bacon crumbles and rice and cover, stirring frequently for 5 minutes. Add peppers, bay leaves, tomatoes and broth. Bring to boil. Turn down heat, cover and simmer until rice is cooked. Turn off heat and stir in shrimp. Cover for 5 minutes. Check shrimp for doneness. Garnish with green onions and parsley.